E bathed Sylvia while I made the scones. Finally I decided I didn't have the time or energy for the burgers. The scones and a simple salad would do just fine. Except I had opened a tin of chickpeas. They went into the salad to give dinner some muscle.

We loved the scones. They were actually cheesy. It is the first recipe I have made with the vegan chickpea and hemp seed cheeze that has been as good as anything I could have made with dairy cheese. (Of course I imagine they would work just as well with dairy cheese.) They were also soft and moist with the sweet potato.

I make scones quite regularly and found that this recipe wasn't quite right for the way I do it. Perhaps this is due to the Australian-British vs American biscuit vs scone divide. I had to add extra milk because the dough was too dry and my mum has taught me to make sure there is enough milk to make a soft dough. I also found that the temperature was much lower than usual. My recipe notes take these into account. The original recipe used mashed pumpkin and this could easily be substituted for the sweet potato.

I ate my scones plain. Until Sylvia decided they needed promite. (She is a bad example!) E had his buttered. Then he ate a leftover scone topped with leftover salad. That seemed a bit weird! However, I never complain when everyone loves the scones I bake.

Place vinegar in a measuring cup and fill up to 2/3 cup. Set aside to thicken and curdle.

Preheat oven to 200 C (I think I would do this for 230 C next time) and grease an baking tray.

Mix dry ingredients in a mixing bowl. Rub in the margarine until it resembles fine breadcrumbs. Stir in grated cheeze. Mix the milk and sweet potato. Make a well in the cheeze mixture and pour in the sweet potato mixture. It will be quite moist and sticky.

Turn out onto a well floured bench and lightly knead with lots of flour. Press out to about 1 1/2 cm and cut into rounds with a scone cutter (or a glass if you don't have cutters) that has been dipped in flour. Place scones close together on greased tray. Brush scones with milk. Bake for between 15-25 minutes (it took me 25 minutes but I will bake at a higher temperature next time which should reduce the time they take to bake).Wrap warm scones in a teatowel. Best eaten warm but will be fine to eat the next day.

Yum... I love the combo of "cheese" and sweet potato. Actually I just love baked good involving sweet potato. I will definitely have to try these - would be great with a salad for lunch. Yours all look so perfect!! :)

I feel like our kitchens are working slightly in parallel this month :D In addition to the sushi salad overlap, I have been making scones, but mine have all been dismal! I worked out (eventually) that my baking powder was old and not doing what it should - yours look beautifully fluffy in comparison. It sounds like a lovely dinner.

Thanks Kari - indeed there is some synchronicity going on with our kitchens - I have finally made the burgers and loved them for dinner tonight and have plans to do some of your vegan english baking if I get organised. Impotent baking powder sounds terrible - I go through quite a bit of baking powder so (touchwood) have never had that problem - I think you would enjoy these scones because they taste even better than regular cheese - more flavour and less greasiness!

Thanks Mel - I was really impressed at the cheeze - it is the first time I tried it in baking like this but I think the great flavours really helped and there were even yellow flecks in the scones like regular grated cheese. My mum makes scones as a quick bake and so it just seems natural to whip up a batch of scones - I think I am even getting a bit better at it

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Recipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe; being a goddess in the kitchen; and being gladdened by green gadgets, green food and green politics because green is the colour of hope. See About Me for more info.